This is a useful herbivorous cookbook with a lot of basic food, mess, frying proclamation. There’s a lot of “fake foodstuff” which I don’t like but there are plenty of recipes that don’t include foodstuff analogs too. My main trouble here, and it’s easy to repair, is that these recipes are so very heavy on the salt. If made as recommended, these dishes penchant distance too salty, but, if you don’t’ like highly salted food, just leave out or lay open distance down on the salt. Not the most basic recipes, but the orders are written clearly. Cookbook from a Los Angeles area saloon.